Recipe from Nigella
Chocolate Chestnut Refrigerator Cake
500g chestnut puree
3tbsp brown sugar (omit if using sweetened puree)
175g unsalted butter, softened
300g dark chocolate
1. Line a 10 x 23cm (9x6 inch) loaf pan
2. Beat the chestnut puree with the sugar until smooth. Add the butter and beat until well combined.
3. Melt the chocolate and leave to cool slightly, then add it to the chestnut mixture and mix in the brandy. Transfer some of the mixture to the prepared pan and spread to the edges of the pan. Add the rest of the mixture, smooth over the top and cover with the overhanging cling film and refrigerate for at least four hours.
4. Mix together the crème fraiche, vanilla and orange zest. Unwrap the cake, slice and serve with the crème fraiche.